Pumpkin Pie

Pumpkin pie is certainly one of my favorite autumn treats. Although I really enjoy eating pumpkin pie, I’ve never tried to make one myself. This year I’ve been on quite the baking streak therefore I decided I would try to bake my own pie, below is the recipe I used.

You will need:

Pillsbury pie crust

¾ cup of granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 can (15 oz.) of Libby’s 100% Pure Pumpkin

1 can (12 fl. Oz.) Nestle Carnation Evaporated Milk

Whipped cream (optional)

Directions:

In a small bowl, mix the sugar, cinnamon, salt, ginger and gloves

Beat the eggs in a large bowl

Stir in the pumpkin and sugar-spice mixture

Gradually stir in the evaporated milk

Grease a pie dish

Pour the filling on the pie dish

Bake in the lowest level of the rack at 425 for 15 minutes and then bake at 350 for 40 – 50 minutes

Cool for 2 hours and then serve with whipped cream

Tips & Tricks

Make sure to shake the evaporated milk well before opening the can so that all of the “gunk” isn’t at the bottom of the can

Insert a toothpick into the middle of the pie to check if it is done, if the toothpick comes out clean, the pie is done